Chop onion and sauté with anchovies in oil till translucent. After 10 minutes add the white wine, and cook until it reduces by half. Transfer to a blender along with the garlic and purée till smooth, then return to pot.

Purée the canned tomatoes in a blender and pass them through a sieve, then add to the pot.

Cut whole tomatoes into wedges, purée in a blender, and pass through sieve. Add them to the pot.

Simmer for 3 to 4 hours.

** For larger timpanos, make a double batch of this sauce.

To assemble and bake the timpano

1 batch pasta sauce

1 pound ricotta

1/4 head escarole, grilled (optional)

1 raw egg

Pinch salt

Pinch chili flakes

4cups dried ziti, penne, or rigatoni, cooked

1pound meat such as sausage, pancetta, or meatballs

3 to 4 medium boiled eggs, depending on the size of your mold

1/2pound mozzarella

Enough cooked pasta sheets to cover your mold and top (wide lasagna sheets can also work)

Chop grilled escarole. Mix it together with your ricotta, a raw egg, a pinch of salt, and a pinch of chili flakes. Pipe this mixture into your cooked pasta tubes using a pastry bag.

Absolutely oil the mold.. When it is done is should be able to swirl.Cook the meat. I make mini meatballs. The recipe I use is from Stanley Tucci's mother's cookbook. Since I use the metal dishpan I go to my local pizzaria and they run my dough through there rollers.